In a medium saucepan combine water, cornstarch, sugar, salt, lemon juice and 1 cup of blueberries. Stir until cornstarch dissolves. Cook over medium heat, stirring occasionally, until mixture starts to come to a boil. Lower heat and continue to stir, mashing blueberries with a wooden spoon. Cook until mixture has thickened and turned a dark glossy purple. Remove from heat and stir in butter. Set aside to cool for 10-15 minutes. When mixture is cool enough to the touch, carefully stir in remaining 4 cups of blueberries. Pour filling into prepared pie crust. Chill for several hours or overnight until filling has set. Dollop or pipe swirls of sweetened whipped cream (recipe follows) on top to serve.

Combine heavy whipping cream and vanilla extract in a large mixing bowl. With a handheld electric mixer, beat at medium-low speed for 2 minutes, adding 1/2 of the powdered sugar in gradually. Increase mixer speed to medium and beat for another 2 to 3 minutes, adding the remaining powdered sugar gradually, until soft peaks start to form. Increase mixer speed to medium-high and beat for 30 seconds until firm peaks form. Spoon whipped cream on top of blueberry pie slices, or if you want to get fancy, use a pastry bag fitted with a large tip to pipe swirls (or use a heavy duty gallon-sized freezer bag with a corner snipped off).

Yes, I do hate when there is to much "goop" inside a pie. The texture here is pretty amazing because the blueberries are so full and have totally retained their shape. I guess its because you don't bake them or cook them in the sauce. Very clever.One question: how did you get your whipped cream to look so perfect and not like a big splodge? I've never been able to achieve that LOL*kisses* HH

Kenny: Of course! Find me some fresh blueberries in Hong Kong and I'll make it for you when I come visit!

Heavenly Housewife: The blueberries take on a cool texture in this pie, they are almost crisp on the outside, making them burst when you bite into them. For the whipped cream, it was easy - I just used a ziploc bag with the corner cut out (no fancy pastry tip) and piped a pretty swirl :)